butanoic acid bu·ta·no·ic acid (by&oomacr;'tə-nō'ĭk)
See butyric acid.
|a scrap or morsel of food left at a meal.|
|a stew of meat, vegetables, potatoes, etc.|
a fatty acid occurring in the form of esters in animal fats and plant oils. As a glyceride (an ester containing an acid and glycerol), it makes up 3-4 percent of butter; the disagreeable odour of rancid butter is that of hydrolysis of the butyric acid glyceride. The acid is of considerable commercial importance as a raw material in the manufacture of esters of lower alcohols for use as flavouring agents; its anhydride is used to make cellulose butyrate, a useful plastic. Butyric acid is manufactured by catalyzed air oxidation of butanal (butyraldehyde).
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